Salmon and Bean Lunch Bowl
Elevate your midday meal with this vibrant and nutritious Salmon and Bean Lunch Bowl! Packed with protein-rich roasted salmon and a medley of hearty cannellini beans and chickpeas, this bowl is as satisfying as it is wholesome. Fresh vegetables like cherry tomatoes, cucumber, and baby spinach add a refreshing crunch, while a zesty herb dressing made with olive oil, lemon juice, garlic, and fresh herbs ties it all together. Perfectly balanced and full of flavor, this quick and easy recipe comes together in just 35 minutes, making it ideal for a healthy lunch or light dinner. Whether you're meal-prepping or enjoying it fresh, this Salmon and Bean Lunch Bowl is a nourishing choice you'll savor.
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Recipe Information
Ingredients
- 2 pieces (about 6 ounces each) Salmon fillet
- 3 tablespoons Olive oil
- 2 tablespoons Lemon juice
- 2 minced Garlic cloves
- 1 teaspoon Salt
- 0.5 teaspoons Black pepper
- 1 can (15 ounces) Canned cannellini beans
- 1 can (15 ounces) Canned chickpeas
- 1 cup (halved) Cherry tomatoes
- 1 medium (diced) Cucumber
- 0.5 small (thinly sliced) Red onion
- 2 tablespoons (chopped) Fresh parsley
- 2 tablespoons (chopped) Fresh dill
- 4 cups Baby spinach
Instructions
Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it.
Place the salmon fillets on the prepared baking sheet. Drizzle with 1 tablespoon of olive oil, 1 tablespoon of lemon juice, half the minced garlic, 0.5 teaspoon of salt, and 0.25 teaspoon of black pepper.
Roast the salmon in the preheated oven for 12-15 minutes, or until it flakes easily with a fork. Set aside to cool slightly.
Meanwhile, drain and rinse the cannellini beans and chickpeas in a colander. Set aside.
In a large mixing bowl, combine the cannellini beans, chickpeas, cherry tomatoes, cucumber, red onion, parsley, and dill.
In a small bowl, whisk together the remaining 2 tablespoons of olive oil, 1 tablespoon of lemon juice, the remaining garlic, 0.5 teaspoon of salt, and 0.25 teaspoon of black pepper to make the herb dressing.
Pour the herb dressing over the bean and vegetable mixture and toss to coat evenly.
To assemble the lunch bowls, divide the baby spinach between two bowls as the base.
Top each bowl with the bean and vegetable mixture, dividing it evenly.
Place a roasted salmon fillet on top of each bowl.
Garnish with additional fresh parsley or dill, if desired, and serve immediately.
Nutrition Facts
Calories |
2140 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 113.0 g | 145% | |
| Saturated Fat | 22.0 g | 110% | |
| Polyunsaturated Fat | 21.7 g | ||
| Cholesterol | 235 mg | 78% | |
| Sodium | 5855 mg | 255% | |
| Total Carbohydrate | 147.4 g | 54% | |
| Dietary Fiber | 41.8 g | 149% | |
| Total Sugars | 17.7 g | ||
| Protein | 132.6 g | 265% | |
| Vitamin D | 46.6 mcg | 233% | |
| Calcium | 549 mg | 42% | |
| Iron | 19.3 mg | 107% | |
| Potassium | 4132 mg | 88% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
